Prep Tips: Steam whole artichokes, then dip the leaves in tangy light vinaigrette dressing. Or, once steamed, stuff a mixture of cooked whole–wheat couscous and Parmesan cheese between the leaves and bake at 350°F for 20 minutes. Scoop up the delicious stuffing as you pull off the leaf and enjoy!

Apricots

Nutrition Facts: Blushingly beautiful and full of vitamins A and C, fiber and potassium. Potassium helps maintain normal blood pressure.

Prep Tips: Add sliced apricots to cereal or dice into whole–grain muffin or pancake batter. Or make an apricot salsa by tossing together diced apricots, red bell pepper, jalapeno pepper and cilantro with a squeeze of lime juice.

Asparagus

Nutrition Facts: These spears signal spring and are a good source of vitamins A and C. Also high in folate, a B–vitamin that helps form healthy red blood cells.

Prep Tip: Sprinkle spears with olive oil, salt and pepper, then roast until tender and brown. Or chop raw or cooked asparagus and add to stir fries or salads. Serve steamed, chilled spears and other veggies with low–fat dip.

Butter Lettuce

Nutrition Facts: This tender lettuce is rich in vitamin A and a good source of vitamin C and folate. Butter lettuce is full of vitamin K too, important for bone health.

Nutrition Facts: Famed for its licorice–like flavor and funny looks, fennel also is a good way to get fiber, potassium and vitamin C. Vitamin C may help promote a healthy immune system.

Prep Tips: Fennel has a white bulb–shaped base and pale–green stems topped with green, feathery fronds—all edible. Chop the base and stems, toss with olive oil and a pinch of sea salt, and roast until brown and tender. Stuff fish with fronds and lemon slices, then grill.

Prep Tips: The pungent flavor of mustard greens is deliciously different in green salads. Or sauté them in a little olive oil, then add a splash of lemon juice and a sprinkle of chopped, toasted walnuts.

Strawberries

Nutrition Facts: These juicy berries say "spring" like no other! They're also great for vitamin C. In fact, a serving of strawberries (about eight strawberries) has more vitamin C than an orange.